Finca La Florida is part of a larger farm that was divided some years back. La Florida was considered the nicer land because of it's gentle slope and rich soils. While lower in altitude than the surrounding terrain, it was the oldest plantings in the area. Still, at 1400 meters it is quite high in altitude. I visited in April and was amazed by the 50 to 80 year old Bourbon trees. They seemed so healthy, with great coffee production on branches from top to bottom. It proves that long-term, traditional farming techniques can result in good production volumes and cup quality too, rather than new techniques that exhaust small hybrid plants that must then be replaced every 10 years. Our lot of coffee comes from a particular "Tablon," which means a board or plank, but refers to a plot of land marked off and harvested separately. Our Tablon Los Tanques lot is pure Bourbon varietal, and I found the cup very versatile throughout the roast range. Lighter roasts have a citrus brightness, darker roasts make great drip brew or SO espresso.
From the ground coffee, the fragrance ranges from praline and malted grain notes in the light roast to milky chocolate at Full City level. Soft orange hints are apparent. While pouring the hot water, pungent dark chocolate bitterness wafts out, as well as sweet caramel-butter scents. In the cup too is a great balance off bittersweet flavors. City+ roast, through first crack and then some, is where this coffee really starts working. Mild citrus and red berry notes provide brightness, with caramel sweetness and slight chocolate bittersweetness. Darker roasts have a more weighty, creamy body, but still tending toward the lighter end of the spectrum. It's a very balanced cup, part of why it makes a wonderful SO espresso!